Best Ginger Dip Recipes

CARROT GINGER DRESSING AND DIP

Steps:

• Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

TANGY GINGER DIP

Steps:

• In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.

SPICY GINGER AND COCONUT EDAMAME DIP

Steps:

• Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
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GINGER CARROT DIP WITH CRUDITES

Steps:

• Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.

GINGER & MINT DIP WITH FRUIT

Steps:

• In small bowl, mix dip ingredients with wire whisk until smooth. Cover; refrigerate at least 15 minutes to blend flavors.
• On each skewer, alternately thread 3 raspberries and 2 melon cubes. Serve with dip.

FRESH FRUIT WITH GINGER DIP

Steps:

• Mix sour cream, preserves and ginger until well blended. Stir in cilantro. Place in small serving bowl.
• Arrange strawberries and melon balls on platter. Serve with dip.

GINGER-CINNAMON FRUIT DIP

Steps:

• In a small bowl, combine the yogurt, cream cheese, ginger and cinnamon until blended. Cover and refrigerate for at least 1 hour. Serve with fruit.

GINGER DIP WITH APPLES AND PEARS

Steps:

• Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors.
• Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain.
• Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.

GINGER- SOY VEGETABLE DIP

Steps:

• Blend all ingredients well; chill.
• Serve with fresh vegetables for snacking.
• This will keep for several weeks in the refrigerator.
• If using fresh ginger, cut slices perpendicular to the direction of the fibers, then place chucks in a garlic press and crush.

GINGER AND TAMARIND DIP

Steps:

• To prepare the dipping sauce --.
• Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder.
• Refrigerate at least an hour to allow the flavours to blend.
• Tamarind concentrate is available in Indian or Asian markets.

GINGER-CINNAMON FRUIT DIP

Steps:

• In a small bowl, combine the yogurt, cream cheese, ginger and cinnamon until blended.
• Cover and refrigerate for at least 1 hour.
• Serve with fruit.

GINGER LIME DIP

Steps:

• In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime zest and ginger. Cover and refrigerate until serving. Serve with melon.

FRUIT SKEWERS WITH GINGER DIP

Steps:

• For dip, in a small bowl, beat cream cheese and sour cream until smooth. Beat in the lime juice, honey and ginger until smooth. Cover and refrigerate for at least 1 hour. , On eight 12-in. skewers, alternately thread the grapes, pineapple and apples. Serve immediately with dip.

CITRUS-GINGER MAYO DIP FOR VEGGIES

Steps:

• Combine all ingredients in a medium bowl and whisk well.
• Cover and chill at least 1 hour or until serving.
• Transfer to a serving bowl and place on platter; surround with various raw veggies, or steamed asparagus (or peeled, cooked prawns).

BACON WRAPPED SHRIMP WITH APRICOT GINGER DIP

Steps:

• FOR THE BACON WRAPPED SHRIMP: Preheat oven to 400 degrees F. Cut bacon in half, lengthwise. Wrap a piece of bacon around each shrimp and secure with a toothpick. Place on a cookie sheet and bake for about 20 minutes or until the bacon is crisp. Serve with apricot ginger dip. FOR THE APRICOT GINGER DIP: Combine the fruit spread, vinegar, ginger, thyme, garlic powder and water. Mix well. Add a little more water if the mixture is too thick.

LAYERED GINGER CHICKEN DIP

Steps:

• For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
• Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
• Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
• Let stand until cool.
• For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
• Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
• Chill, covered, in the refrigerator.
• For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
• To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
• Spread with the chicken mixture.
• Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
• Chill, covered, until serving time.
• Serve with rice crackers.

GINGER DIP WITH APPLES AND PEARS

Steps:

• Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors.
• Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain.
• Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.
• Make the Most of This Recipe.
• Substitution.
• Boost the flavor of this easy fruit dip when you use lemon yogurt instead of plain.
• How-To.
• To toast almonds, heat oven to 350°F Bake in an ungreased pan about 10 minutes, stirring occasionally, until golden brown.

ORANGE-GINGER FRUIT DIP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in the marshmallow creme, orange zest and ginger. Cover and refrigerate until serving. Serve with fruit.

GRILLED VEGGIE PLATTER WITH GINGER-MUSTARD DIP

Steps:

• Heat gas or charcoal grill. Cut zucchini in half crosswise, then cut each half lengthwise into 4 spears. Snap or cut off tough ends of asparagus spears. Cut bell pepper into 8 strips.
• In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
• Place vegetables carefully in single layer on grill over medium heat. Cover grill; cook 1 to 2 minutes or until lightly charred. Turn vegetables; cook 1 to 2 minutes longer or until lightly charred and just beginning to soften. Remove from grill; cover and refrigerate 30 minutes or until serving time.
• Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.

GINGER GARLIC EGGPLANT DIP

Steps:

• Preheat oven to 400 F. Brush cut sides of eggplant halves with 1/2 tablespoon olive oil. Arrange cut sides down on baking sheet. Bake for about 50 minutes, until the eggplant is very soft. Cool slightly. Scoop eggplant from shell and chop finely or mash. Combine remaining 1/2 tablespoon oil and garlic in a heavy skillet over low heat and cook until fragrant, for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger. Cook until heated through, about 4 minutes. Season to taste with salt and pepper. Cool to room temperature and serve with pita bread. (Can be prepared 1 day ahead. Cover and refregerate.)